Best Rueben ever?

Best Rueben ever?

I just finsihed the best Rueben I've had in a long-long time. THis is my go to sandwich when traveling and am not sure what to order. The other day I went to a local family run diner in Jupiter, FL and had a memorable one. IT was slightly oversized and perfectly grilled and the bread was slightly squishy with butter. THe pastrami was piled on and the cheese and kraut were in perfect proportion and balanced. It was gooey when pulled apart from the swiss and it was truly a masterpiece...any one else have as memeorable one? bkk

I used to chow down on Reuben sandwiches at the place where it was (supposedly) invented: Reuben's Deli, somewhere around 38th and Madison (long since closed). The corned beef wasn't particularly good, but the sandwich was so enormous, with so much melted swiss cheese, it was irresistible to me and my friends back when we were stomping around town back in the late 80's.

I used to chow down on Reuben sandwiches at the place where it was (supposedly) invented: Reuben's Deli, somewhere around 38th and Madison (long since closed). The corned beef wasn't particularly good, but the sandwich was so enormous, with so much melted swiss cheese, it was irresistible to me and my friends back when we were stomping around town back in the late 80's.

I used to chow down on Reuben sandwiches at the place where it was (supposedly) invented: Reuben's Deli, somewhere around 38th and Madison (long since closed). The corned beef wasn't particularly good, but the sandwich was so enormous, with so much melted swiss cheese, it was irresistible to me and my friends back when we were stomping around town back in the late 80's.

Miamidon; the name of the place is Lovin Bagel and is actually in Juno Beach off Donald Ross Road. THeir rye is not mass produced and appeared to be a specilaty loaf and the 1000 Island was most likely prefab. It was the way the cook had put all the ingredients in perfect balance and then carefully grilled it so that it was still buttery, gooey and had the flavors all melded into one. Most of the time the bread on a rueben is either dry like toast or so soggy that it falls apart when picked up. I agree that some restaurants try to "kick it up a notch" by adding their own touches and in doing so fail to bring out the essence of the sandwich. bkk

I've posted this before, but here is the recipe and guidelines that I use to make mine. I've never had any complaints.

REUBEN SANDWICH Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy. 2 slices rye bread or pumpernickel 2 teaspoons butter, at room temperature 2 tablespoons Reuben's Russian Dressing (recipe below) 1/4 cup well-drained, fresh-style sauerkraut 2 ounces thinly sliced Gruyère or Switzerland Swiss cheese 1/4 pound thinly sliced corned beef

Butter each slice of bread evenly to the edges on one side. Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.

Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.

Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.

Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.

Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.

Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.

Serve immediately.

Russian dressing: 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley. Red caviar is optional but necessary.

I used to love big 'overloaded Reubens', but with my moderating eating habits in my 'Golden Years' I find that a smaller version of the Reuben suits me just fine !! Here is a plate of "REUBEN ROLLS" , an appetizer served at MADERS, the German Restaurant across the street from Usingers Meat Company in downtown Milwaukee. They give you all the flavor without overfilling you in prep for the coming entree.

No way that I am a Reuben expert so you will have to take this with a large grain of salt. In Boston there is a sandwich shop called Sam La Grassa's in the Downtown Crossing area that makes the best I have eaten. My big caveat is that Reubens are not a sandwich that I look for and the few that I have had before I wasn't too thrilled about. But sometimes at work they cater lunches from Sam La Grassa's and there is usually a platter full of all kinds of sandwiches including Reubens. I can't really say that it is the best Reuben, but theirs is sure one heck of a very tasty sandwich.

Going off topic, but right near Sam La Grassa is another great sandwich place, Chacarero. Their specialty is a Chilean sandwich that is fantastic. The bread alone is something special but the ingredients in the sandwich while quite different really come off well. The choices are grilled chicken or beef with muenster cheese, tomatoes, string beans, red peppers, avacado spread, and a spicey sauce.

X1- Thanks for the vote of Confidence in the MADER'S Reuben Rolls. Sometimes I wonder if I am the only person who stops at some of the places we have visited on RF !!! We really liked that appetizer dish!